Wine Tour

December 22, 2009
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wine tour
Looking for an idea for an appetizer recipe for tailgating during a wine tour??

Coming up with a sensational tailgate recipe has become quite the big deal on our annual wine tour. It has to be something that is easy to eat while standing, can be served quickly from the tailgate, looks good and tastes fabulous! Thank you in advance.
How about things that can be served individually?? Just another thought on making things quick and easy. Great answers so far! Keep em’ comin’!

I am the queen of appetizers. I love them. So I guess they would work well with upscale tailgating. The first really easy recipe you can make almost totally in advance.

I call it spicy pink shrimp. Basically I do it by eye, so you have to taste it even though the sauce is a little bit spicy. In a large dish mix together about 1/4 c. olive oil, the juice of 1 lemon, 1 finely diced shallot, 2 tbsp. fresh chopped cilantro, 1/2 c. coconut milk (don’t do the low fat kind, the few extra calories are worth it), 1 tsp. red Thai chili paste and about 1 tsp. each salt and pepper. I actually put this in a ziplock container and shake it until it’s fully combined. You can make this the night before. I actually think it’s better if it’s made a little ahead of time. This is plenty for about 2 dozen shrimp. You might need to double it for more. Then marinate peeled and deviened shrimp for only 1/2 hour. More than that the shrimp begins to cook. Then grill your shrimp up. It looks nice as is. But if you want to fancy it up some more serve it with grilled fresh lime halves to squeeze over the shrimp and possibly more cilantro. I would be careful with the cilantro, some people don’t like it. I can’t tell you how good this is. Everyone loves it.

Another really easy recipe, that takes a little bit more effort, but not much is a basic kebab. Dice up some mango into slightly than smaller bite size pieces. Marinate this for about 1 hour in a few tbsp. of olive oil, the juice of 1 lemon or lime and fresh diced mint. Don’t leave it too long or the mango’s will get mushy. Kebab this with some chorizo you slice on the bias. Again just toss this on the grill. Again, a really big hit.

A simpler idea that again is another big hit is a simple stuffed celery. The night before make all your mixtures and soak your celery in salted water. I like to fill mine with all types of things. The first is obviously peanut butter. Mix about 1/2 c. all natural PB with about 1 tbsp. honey and a 1/2 tsp. of chili powder. When you are about to serve roll the PB side in some toasted sesame seeds. I also do a pimento cheese spread in another. There are a ton of recipes out there. And the easiest is a mixture of equal parts cream cheese and goat cheese. Then roll it in candied walnuts. They are all so good.

Domaine Chandon Winery Tour

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